Roasted wedges of squash and roasted slices of eggplant: These are two bad boys that have been around the Ottolenghi delis and NOPI restaurant in London for a very long time.

Any new player has to have very good credentials to gain the respect of the old-timers and get a shot on the menu.

The combination here of sweet roasted squash with lime-fresh yogurt and gingery oven-dried tomatoes was deemed to cut the mustard.

Ready-made crispy fried shallots can be found in Asian food stores. You can also make your own. They’re a nice addition, but, with the crunch already provided by the cashews, the dish can stand well without them if you prefer.

1. Preheat the oven to 465°F/240°C (425°F/220°C convection). Mix the squash with 2 tablespoons of the olive oil, 2 teaspoons of salt, and a good grind of black pepper.

2. Spread out on a large parchment-lined baking sheet and roast for 35 to 40 minutes, until golden brown. Set aside to cool.

3. Reduce the oven temperature to 340°F/170°C (300°F/150°C convection). Place the tomato halves on a parchment-lined baking sheet, skin side down. Sprinkle with ¼ teaspoon of salt, drizzle with the remaining tablespoon of oil, and cook for 80 minutes, until softened.

4. Place the ginger, chile, garlic, sugar, and ¼ teaspoon of salt in a medium bowl. Mix to form a paste, then spoon this on top of the tomatoes. Cook for another 40 minutes, until the tomatoes are caramelized, and set aside to cool.

5. Place all the ingredients for the lime yogurt in a small bowl, with ½ teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.

Spread the squash out on a large platter and layer the tomatoes in between. Drizzle over the lime yogurt; sprinkle with the cilantro, cashews, and shallots; and serve.